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Sweet Potato Kale Salad with Creamy Honey Mustard Dressing


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  • Author: Olivia
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

This Sweet Potato Kale Salad with Creamy Honey Mustard Dressing is a wholesome and satisfying meal that combines roasted sweet potatoes, tender kale, and a creamy homemade honey mustard dressing. It’s a perfect balance of flavors and textures, with a mix of sweet, tangy, and savory. This salad can be enjoyed as a side or a light meal.


Ingredients

Scale

For the Salad:

  • 2 medium sweet potatoes, peeled and cubed

  • 1 tbsp olive oil

  • Salt and pepper to taste

  • 6 cups kale, chopped (stems removed)

  • 1/4 cup red onion, thinly sliced

  • 1/4 cup dried cranberries or raisins

  • 1/4 cup toasted pecans or walnuts (optional)

  • 1/4 cup feta cheese (optional)

For the Creamy Honey Mustard Dressing:

  • 2 tbsp Dijon mustard

  • 1 tbsp honey

  • 1/4 cup Greek yogurt (or mayonnaise for a richer dressing)

  • 1 tbsp apple cider vinegar

  • 1 tbsp olive oil

  • Salt and pepper to taste


Instructions

  1. Roast the sweet potatoes:

    • Preheat the oven to 400°F (200°C).

    • Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them evenly on a baking sheet.

    • Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized.

  2. Make the dressing:

    • In a small bowl, whisk together the Dijon mustard, honey, Greek yogurt, apple cider vinegar, olive oil, salt, and pepper until smooth and creamy. Adjust seasoning to taste if necessary.

  3. Prepare the salad:

    • In a large bowl, massage the chopped kale with a bit of olive oil and a pinch of salt until it becomes tender and bright green (this helps soften the kale).

    • Add the red onion, dried cranberries (or raisins), and toasted nuts if using.

  4. Assemble the salad:

    • Add the roasted sweet potatoes to the kale mixture and gently toss everything together.

    • Drizzle the creamy honey mustard dressing over the salad and toss to coat evenly.

  5. Serve:

    • Garnish with crumbled feta cheese, if desired, and serve immediately. You can also store the salad and dressing separately in the fridge for up to 2 days.

Notes

  • To make this salad vegan, use plant-based yogurt or vegan mayo for the dressing and omit the feta.

  • You can add more toppings like avocado, chickpeas, or grilled chicken for additional protein.

  • For a more filling salad, try adding quinoa or farro to the mix.

 

  • If you prefer a tangier dressing, increase the amount of apple cider vinegar or Dijon mustard.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad, Dessert, Side Dish
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 300
  • Sugar: 16g
  • Sodium: 350mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 7g
  • Protein: 5g
  • Cholesterol: 5mg